Mutton Chapli Kebab

Mutton chapli kebab is made in-store from minced mutton seasoned the Peshawari way, with crushed coriander seed, pomegranate, green chilli, tomato and onion, then shaped into flat patties (chapli means flat). The coarse spice and tomato give it a distinctive rustic bite quite different from a smooth kebab. Around 20g protein per 100g cooked. Shallow fry over medium-high heat for 3 to 4 minutes a side until crisp-edged and cooked through. Traditionally cooked in the fat that renders from the meat. Serve hot with naan, onion rings, green chutney and a squeeze of lemon. Keep the patties fairly thin so they crisp properly, and do not move them until a crust forms.